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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! Sign up for a FREE profile and join millions of other Bold Bakers in the community for new recipes every week!

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Dessert Pizza (No-Knead Brioche Dough)

I am excited to show you how to use my incredibly easy “No-Knead” Brioche Dough to make an amazing dessert pizza. My BIG & BOLD Pizza is topped with some of my favorite sweet treats: Nutella, marshmallows, bananas and my signature salted-caramel sauce. As you can imagine, it’s divine!!

If you are wondering what a “No-Knead Dough” is, it is a dough that does not require any machine. We use time to develop the dough and that does the work a machine would do. Once you see this method, you will look at dough making in a whole new light. Watch the full episode below and print and share the recipe, too!

Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps. Cover your bowl and let the dough rest for two hours at room temperature.

After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.

When you are ready to bake your brioche take the dough out of the fridge. I like to let it sit and come to room temperature before I use it as this helps it proof faster.

To shape your dough into a pizza crust roll it out on a well floured surface. Keep rolling until you dough is about 9inches by 9inches. You can even roll larger if you wish. If you find the dough is hard to roll then let it relax for 10 minutes and then try to roll again. This is a soft dough so you will ind it is a little sticky.

When your pizza base is ready lift it onto a tray line with parchment paper.

Spread on your soft Nutella. Make sure it is soft so it is easy to spread.

Lay on your sliced bananas and scatter on your mini marshmallows.

Bake at 375ºF/ 190ºC for 20 minutes or until golden brown. Generously drizzle over salted caramel sauce and serve, Enjoy!

Recipe Notes

The bananas will darken after baking so although they may not look so appealing they taste amazing.

Go nuts and add any topping you like onto your dessert pizza.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

Hi Daniel,
Yes, and it can be frozen, defrosted and baked. Flat breads do not need much in the way of a second proofing. Make the dough, proof it, portion it, pack in oiled cling wrap and a plastic box or bag, and freeze. Then you can defrost one portion at a time. Remove the cling wrap as soon as you can and allow to come back to room temperature before rolling.
Baked goods are always best when freshly baked, and dough best when freshly made, but it does work quite well to freeze it.
I hope this is of help,
Gemma 🙂

Oops I think I forgot the link the first time….I’ll type my question again:
Hi Gemma, I made 2 batches of your no knead brioche dough and I have one loaf on the counter rising and wondering if I want to make a Jam star (but with Nutella) like this link below, do I need to shape the dough with the nutella and then let it rise for an additional 2hrs on the counter before baking like the bread loaf? Or does it just go right in the oven like the brioche pizza?

Hi Dawn,
You need to shape it, then proof it. I think two hours will be too long, an hour should do this easily. Remember you have handled the dough, which warms it up. Try it, you will see when it is ready, it will have doubled in size,
Gemma 🙂

hey Gemma i actually passed your channel by accident because i was trying to find no machine ice cream recipe and i found yours i watch your videos when ever i can and when ever somebody asks me who my role model is i say you. i have showed your videos to a lot of my cousins and they love you almost as much as i do (i made them all subscribe to your channel and give a lot of videos thumbs up) and although you did this video almost 3 years ago i think you should make different dessert pizzas I have made s’more pizza and the one you made in this dessert pizza recipe i hope you can make more different varieties of this pizza
xxx your biggest fan bigboldbaker

Hi Shruti,
Good question!
Some dried yeast is really granular, and will benefit from being sponges in the liquids, before adding to the flour.
So, prepare your liquids, add the yeast, stir through, and allow to stand for about five minutes. Then proceed as per recipe.
Add your liquids 3/4 at once, then the remainder until the dough comes together in a clean ball, then stop!
good luck with your baking, post a photo of the results!
Gemma 🙂

Hi Gemma
Thanks a lot for the No Knead recipe.
I have made Brioche earlier without eggs, and with a lot of kneading too.
So I am keen on trying out this recipe of yours.
Could you plz tell me:
1) At what temperature and for how long should I be baking Brioche?
2) how to finally confirm that it’s baked from inside too?

Thanks for going through my long posts always and answering them patiently always.
Love

This depends on the style of the bake. A flat pizza style Brioche will bake at 190C or so. A loaf will need a hotter temperature, 200C or so.
When your bread is baked it will look golden, and the bottom of the bread will be brown too. If you tap it with your fingers it will sound a little hollow. You will know! Yo ucan return it to the oven after testing if you think it needs it. Do start your bread in a hot oven too1
Gemma 🙂

Hi Gemma, just made it today n it taste fantastic, amazing, I m using Ovomaltine instead of Nuttela…my daughter Love it so much n keep asking for more…want to ask can I make a dough a head of time n store it in the freezer for long time?

Hi there Kiky,
That is so good to hear. This is a great product, which I had forgotten about, thank you for reminding me, I am happy that you are finding this recipe useful for your little girl, they are not always easy to please!
Gemma 🙂

Hi gemma.I love all your recipes and this pizza looks fantastic. I only have one question. You said that milk must be at room temperature but can I but it in the microwave with the unmelted butter for few seconds to let it warm.

So my two sons has ordered me to make this for dessert tomorrow and NOT just that I have to have nailpolish on just like “the pretty lady” so i just finished the mani and now i’m ready to make the dough ?

Dear Gemma,
I am planning on making this for a group of three friends soon. I was wondering if I wanted to double the recipe and split the dough into four mini pizza portions, when would I do this step?

Hi Jess,
it is great to have you with us, even if only by happy accident!
I am delighted to have young people baking with us, it is a great time to start. Follow the instructions carefully, try things, and as with the rest of life, do not give up too easily!
We will be delighted to see the results of your baking,
Gemma 🙂

Thanks for showing me how to make the dough with no machine Gemma, it really helped. I tried to make it and it turned out great. Also can you create a video on how to make home made caramel. It would be really helpful.
P.S. I am a big fan and I love your videos.

Hi Gemma! I’m making this dough today. Do you have any tips to make sure that I get the perfect dough? Also I was a bit worried if a 9″ pizza would be too thick or the perfect size I’m really not sure. Thank you so much for your genius ideas! I’ll be looking forward to eating this delicious pizza. ? I also made your no machine ice cream and it turned out great! My brothers love it! ??

Hi Gemma I love this recipe and in fact I have my dough in the fridge and I’m doing this recipe with my aunt which is a professional at making bread and she wanted to ask if we shaped it into a loaf do we need to let it rise afterward and do we need to glaze it with anything?

hi Celeste, hope my answer isn’t too late. Once you put it into the tin let it rise for around 1 1/2 hour. Glaze it before you proof it. I actually toasted this brioche today for my breakfast and it was so buttery and soft 🙂

Hi Gemma 🙂 I just had a question for you, after the first 2 hours, is the dough supposed to rise, because mine didn’t and i’m not sure why? I followed the recipe and i used the ingredients that the recipe called for, but my dough looked nothing like yours, can you please help? I still put my dough in the fridge to see what happens, so i will check again after 12 hours. Thank you 🙂

Hey Gemma…I’m a new viewer of yours and I absolutely love your recipes! the only problem is that when I saw your oreo cheese cake recipe it was really hard for me to find cheese cream so my request is that can you show how to make the cheese cream?

Hi Hetal, Thanks so much for coming to my website, delighted you like my baking videos. So I haven’t made cream cheese before but can you buy mascarpone in your country? or maybe creme fraiche? if so you can use those instead of cream cheese. they are softer but will work

Hi Gemma,
Thank you so much for sharing your fabulous recipes – haven’t found one yet i haven’t loved.
The Dessert Pizza is next on my list to try but I was wondering, after checking your recipe list, I couldn’t find your Signature Salted Caramel Sauce. Is it staring me in the face?
Thanks for your help and thanks for your lovely website!
All the best,
Felicity

Hi Felicity! Thank you so much. And yes, I still need to add my Salted Caramel Recipe to the site. You can get it here in my Salted Caramel Brownie Trifle recipe (http://bit.ly/Na6YzF). I hope you enjoy! 🙂

Thank you Gemma for getting back to me so quickly! I’ll be making the fabulously easy dough today for dessert tomorrow and will make sure I finish it with that lovely salted caramel sauce.
Thanks for taking the time to reply – I will definitely be visiting you again and again!
All the best,
Felicity